"What would you choose in a 'one knife challenge? Many cleavers have a hole in the end to allow them to be easily hung on a rack. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States. Paring knives are usually 6 to 10 cm (2½ to 4 inches) long. Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine. Cleavers, which are referred to as bone choppers by the Chinese have thick heavy blades. https://www.thefreedictionary.com/Painting-knife. The average size of the knife is between 9 and 15 inches. A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the peel and inner membranes. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread. Not the same as a palette knife, which has a straight wide blade and a rounded tip, better suited for mixing paints on the palette. The blade is usually serrated, with a blunt tip. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish. that are attached to either side of the tang, The metal pins (usually 3) that hold the scales to the tang, The lip below the butt of the handle, which gives the knife a better grip and prevents slipping, the profile – whether the edge is straight or serrated, and straight, curved or recurved, away from edge – how the blade is constructed away from the edge, French: This has a straight, thin blade suited to. A tomato knife is a small knife with a serrated blade. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables. The edge may be, The rear part of the blade, used for cutting activities that require more force, The top, thicker portion of the blade, which adds weight and strength, The thick metal portion joining the handle and the blade, which adds weight and balance, The portion of the bolster that keeps the cook's hand from slipping onto the blade, The point where the heel meets the bolster, The portion of the metal blade that extends into the handle, giving the knife stability and extra weight, The two portions of handle material (wood, plastic, composite, etc.) The edge itself may be generally smooth (a "straight" or "clean" edge), or may be serrated or scalloped (have "teeth") in some way.